Thursday, February 21, 2013

It seems like the last month just flew by. I am actually finding it hard to believe that March is almost here. Sometimes I wish I could put life in a slow motion so that it doesn't go by so quickly. Anyway, before I could blink it was Cake Slice Bakers time again. All my good intentions of typing up the recipe early, and getting the cake baked well before the deadline so I would not feel rushed, did not happen. I ended up quickly baking it yesterday and typing everything up at the last moment.

The Cake Slice Bakers are currently baking from the book Vintage Cakes by Julie Richardson, which has produced some wonderful cakes so far. Each month
we vote on which cake to bake next from our current book and then we then have a
month to bake it in secret before we all blog about it on the same day
each month – the 20th – never before.

I am not sure if maybe there was a little subliminal thinking in my avoidance of getting this cake baked and the post done. In all honesty I am not the biggest fan of Red Velvet cake and I was a little disappointed when it won the vote at the last moment. However, part of being a member of this group is trying a variety of cakes in the book, and I was hoping this might be the recipe to change my mind about Red Velvet cake.

On a positive note I loved how this cake baked up. It rose wonderfully so I had two beautiful layers, and it had a wonderful crumb too. Removing it from the pan was very easy and leaving the parchment on until assembly made it a breeze to move the layers onto the cake plate. The only problem was that I just did not like the taste. Red Velvet cake has always reminded me of Dr. Pepper and I really don't like the taste of that drink.

However, I could write on and on about how amazing the mascarpone-cream cheese frosting was. This is going to be my new go-to frosting. It had just the right amount of tang from the mascarpone and sweetness from the cream cheese and cream. Seriously, I could have eaten it by the spoonful. Luckily I resisted and it made it onto the cake, well most of it did.

Although I wasn't a fan of the flavor I am going to make the cake again and turn it into a regular chocolate cake, and top it with the same frosting. Then it will be a dangerous cake for me to have around the house - it will not last long - and I'll have to double (or triple) my exercise routine. Luckily for me there is a group I know who loves any type of baked goods, so I am sure that the cake will be devoured tomorrow as I am sending it to school with my girls.

Please click here to check out the blogs of my fellow Cake Slice Baker's to seeif this cake was a winner for them.

Grease two 9x2-inch round cake pans and line with parchment paper circles.

In a small bowl sift together the flour, cocoa, baking powder, and salt; whisk together until well combined.

In a small bowl combine the oil, vanilla, and food coloring.

In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugar together on medium-high speed until fluffy, about 5 minutes, stopping frequently to scrape down the sides.

With the mixer on low, drizzle the oil mixture into the batter and beat until well combined.

Gradually turn the mixer up to medium-high speed (avoid splashing the red batter) and beat until fluffy again.

Blend in the eggs and egg yolks one at a time, adding the next one as soon as previous one has been incorporated into the batter.

With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour. After each addition mix until just blended and then stop the mixer and scrape the bowl.

Stop the mixer before the last addition of flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not over-mix the batter.

Divide the batter evenly between the prepared pans and smooth the tops. Tap the pans firmly on the counter to release any air bubbles.

Place the pans in the middle rack of the oven and cake until the centers of the cake spring back when lightly touched, about 30 minutes.

Cool on a rack for 30 minutes before removing from pan.

Take extra care when removing the cakes from the pans as they are fragile and could crack. Leave the parchment paper on until you assemble the cake, continue to cool the cakes on the rack, top side up until they reach room temperature.

To assemble the cake, place one of the layers (top side up on) a serving plate. Using a metal spatula spread half of the frosting over the top of the cake, spreading it slightly over the edge. Place the next layer of cake (top side up) on the frosted layer. Spread the remainder of the frosting over the top of the cake.

This cake is great the day it is made but can keep for two days in an airtight container in the refrigerator (refrigerate due to frosting). Bring it to room temperature before serving, about one hour.

Frosting

Using the stand mixer with the paddle attachment, beat the cream cheese until it is uniform in texture. Add the mascarpone, cream, and the sugar and beat on low speed until combined, scraping the side as needed.

Gradually increase the speed to high speed and blend the frosting for one minute until it is creamy and thick.

Turn back down to low speed, add the vanilla, and gently mix until just blended.

This frosting will keep in the refrigerator for up to 5 days. If refrigerated allow to soften slightly before using.